Mosti Mondiale Stuck at 1.002, blend with another kit?

[GoodWhine]

Stuck at 1.002, restart with another kit?

Have a Vinifera Noble Soave kit #1 stuck at 1.002 and want to restart fermentation for a dry white wine.

Thinking of blending Soave kit #1 with a 2nd Vinifera Noble Soave kit that we started today, pitched at 75F. Left out the bentonite since planning on blending 50/50 with the stuck kit #1 and estimate around day 3 SG=1.050ish or whenever the peak of yeast creation is. Will this work?

Kit#1 Details: after 10 days at room temp 71F racked kit #1 to a carboy with only the liquid lees intending to bulk age so added only the k-meta, no sorbate, before taking the SG 1.002 reading, uh-oh. Tried to restart the Soave #1 without success by adding the yeast nutrient, then after a few more days a new pack of EC118 but it is still stuck at 1.002 and tastes too sweet for a dry wine.

FYI, did four kits at the same time, the three other reds finished dry at SG=0.992-0.994 so did not bother to check the white Soave until it was too late. All started quickly fermenting initially on the same table, same time and process, same Vinifera 10L line of kits. Never added the yeast nutrient just bentonite on day one, oak a few days later, Day 5 snap down the lid with airlock, and ferment til dry as per the old RJS 14 day instructions. Then rack to bulk age adding only the k-meta and some tancor.

 

[RhynoMakingWineO]

Sorry, I don't have the answer.....(but I didn't want you to feel ignored.)

 

[SouthernChemist]

If I understand you correctly, you're wanting to restart fermentation by adding it to a kit that is already fermenting? It might work, but it's a risky thing to try, in my opinion.

You said you added another pack of EC-1118 to the first kit, but that may not be the best way to try to restart fermentation. Your wine is now a more hostile environment than when you first started. My advice would be making a yeast starter first to ensure that you have active, viable yeast and to give them time to multiply. You can feed this starter with small portions of your first wine to see how they do (and get the yeast acclimated to the environment in the wine). If after doing this a few times they show signs of continued fermentation, you can add the starter to the stalled wine and see if fermentation will finish. If it does not restart the fermentation, you will know there is a specific issue that is preventing the yeast from doing so (as opposed to the yeast simply wearing out or not being viable). This process would only take a day or two to go through. Also, you can certainly blend the two kits after fermentation is finished for the second one. The blended product will be drier though not as dry as it could potentially have been.

 

[berrycrush]

Have you calibrated your hydrometer?

 

[salcoco]

one thought that might work, do a bench trial and add acid to finished wine, the acid will balance the sweetness and provide a perception of a dry wine.
by bench trial I mean take about five samples of known size, say 1/4 cup. mix 10 grams of tartaric acid in 100ml of water. use one sample as control. add 1 ml to first sample, two to second etc. do taste trials. Each ml of the solution is equal to 1 gram per liter of acid to base wine. add appropriate amount of acid to wine if this meets your taste style.

 

[GoodWhine]

Day 5 SG = 1.040 on 2nd kit so added the included oak and yeast nutrient rehydrated in water. Did not take too long for the yeast nutrient to renew a vigorous fermentation that had died down. Appears Mosti knows something about their white juice needing help with the additional nutrient.

As suggested safest bet is to ferment kit #2 to dry, then blend the two kits together. Less fuss and still end up with dry wines hopefully.

Thanks for the advice,